Kaddu Kay Kararey Koftey

IMG_1815This is a rather ‘complicated’ dish, in as much that a lot of ‘activity’ is needed before it is ready for the table. However, kaddu key kofetey (grated bottle gourd fried balls) is one preparation I have always wanted to savour so I gave it a shot.
IMG_1797Take a medium-sized bottle gourd and grate it. Add a handful of besan (gram flour), salt and green chilli (according to taste), a teaspoon of red chilli powder, half a teaspoon each of cumin and cardamum powder and a pinch of ajwain (carom) seeds. Mix it all in a little water so as to make a thick paste.IMG_1799
Now fry it in a pan of oil after shaping it into small balls until it turns golden brown. The kofta’s is ready. Keep aside.
In another pan, take one grated onion, one grated tomato, a dollop of garlic-ginger paste and fry in two tablespoons oil. Add a little salt, green and red chilli as well as half a teaspoon turmeric and cook until the oil separates. IMG_1802Add half a cup of water and, for added effect, put a few large pieces of potato. Bring to boil. Then add the koftas and keep for five minutes.
Serve hot, as usual, with flatbread or rice!
Yes, it does take a while and some effort is involved but in the end, the taste is worth it!


One Comment Add yours

  1. Littlesundog says:

    These look tasty!! Lovely photos and as usual great narration of what it takes to prepare – reality cooking! 🙂

    Liked by 1 person

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